• Meredith Evangelisti

Gluten Free Quiche


I didn't eat a lot of #quiche growing up, mostly because my mom didn't really cook and I think my dad read that book Real Men Don't Eat Quiche that was tongue-in-cheek book satirizing stereotypes of masculinity. At any rate I love a good quiche as an adult, its filling and you can add so many different things. Below is my favorite.


What I used:

1 T olive oil

1/2 white onion, chopped

1 C cherry tomatos, halved

2 C baby spinach

6 eggs

My Gluten Free Guiltless Pie Crust adding 1 t of garlic powder

salt and pepper to taste


What I did:

I made the My Gluten Free Guiltless Pie Crust and while that baked I heated the oil in a frying pan. When it was hot I added the onion and sautéed until it was soft and starting to brown. I then added the tomatoes and allowed those to cook for about 3 minutes. The spinach went in next and I sautéed this until is was soft but not completely wilted. I removed it from the heat and set aside to cool for 5 minutes (just so the pan wasn't still hot enough to cook the eggs). I added the eggs and combined. When the pie crust was done I poured the egg mixture on top and returned it to the oven. I reduced the heat to 370 and cooked it for 15 minutes.

0 views

Igniting passion in yoga studios, instructors & individuals.

© 2019 by Meredith Evangelisti